[ad_1]
Fresh, flavorful, and full of color, this tomato and burrata salad is a beautiful addition to any table. Peppery arugula is layered with juicy tomatoes, creamy burrata, and thin-sliced red onion, then finished with a drizzle of olive oil, vinegar, and a hint of pesto for an elegant, effortless touch.
- Flavor: Bright tomatoes, creamy burrata, and a tangy-sweet balsamic drizzle in every bite. This salad is as delicious as it is beautiful.
- Skill Level: Perfect for beginners! Slice, arrange, drizzle, and serve.
- Swaps: Swap out pine nuts for nut-free seeds like sunflower or pumpkin seeds.
- Serving Suggestions: Add a sliced homemade baguette for dipping into the pesto dressing, or serve as a side to grilled meats.
Ingredients and Add-Ins
- Burrata: Burrata adds a rich creaminess to this salad. No Burrata? Use mozzarella, bocconcini, feta, or cottage cheese crumbles.
- Tomatoes: Cut larger tomatoes into thin slices, or use an assortment of colorful cherry, grape, and heirloom tomatoes to give this recipe maximum visual appeal. Tomatoes can be roasted and chilled for a charred and smoky flavor.
- Greens: Arugula is a great choice for its lacy appearance and peppery bite. Add bulk to your salad with chopped kale, spinach, or mixed spring greens.
- Dressing: Use good-quality olive oil for the best flavor. Add a drizzle of balsamic glaze (store-bought or homemade), or use balsamic vinegar for more tang. Try a kale pesto for a bump in nutrition.
Variations
- Switch up the colors and flavors using seasonal extras like sliced peaches, strawberries, blueberries, figs, and dried cranberries.
- Add a few pickled veggies, like asparagus, red onions, or green beans, for a pop of tangy flavor.
How to Make Tomato Burrata Salad
- Add greens to a bowl or platter.
- Top with sliced tomatoes and red onion.
- Top with burrata and drizzle with the dressing.
Best Tips for Tomato Burrata Salad
- Make ahead by arranging the greens, tomatoes, and onions on a platter, then cover with plastic wrap. Chill until ready to top with remaining ingredients just before serving.
- This salad tastes best when it’s freshly made, but leftover salad can be tossed and stored in a covered container in the refrigerator for up to 3 days. Drain and toss before serving with a fresh drizzle of balsamic glaze.
- Chop leftovers up and use as a bruschetta topping for homemade crostini.
Our Favorite Takes on Fresh Tomatoes
Did you make this Tomato Burrata Salad? Leave a rating and comment below.
Tomato Burrata Salad
Made with ripe garden tomatoes and creamy burrata cheese, this salad is finished with a tangy balsamic glaze for a dish that’s simple, fresh, and unforgettable.
-
Place greens on a plate or in a salad bowl.
-
Slice the tomatoes ¼” thick and place over the greens. Top with red onion.
-
Tear the burrata into pieces and arrange over the tomatoes.
-
Drizzle with oil, balsamic glaze, and pesto if using. Garnish with basil leaves and pine nuts as desired.
- This salad pairs well with steaks or grilled foods.
- This salad is best served fresh, right after preparation.
- We prefer a simple dressing (oil and vinegar) with some pesto. Balsamic vinegar can be used in place of balsamic glaze.
Calories: 315 | Carbohydrates: 10g | Protein: 12g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 41mg | Sodium: 154mg | Potassium: 259mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1776IU | Vitamin C: 13mg | Calcium: 370mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Lunch, Party Food, Salad, Side Dish
Cuisine American, Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]
Holly Nilsson
Source link
